Stuffing is my favorite dish of the holidays. In fact I remember when I was first diagnosed with Celiac disease, my first thought was, " I will never be able to eat stuffing?" That was before I knew better. This is my typical stuffing but I made it a bit lighter by using sweet chicken sausage instead of pork sausage. I thought I was making a dairy free stuffing but I definitely dropped the ball on this one. I used ALEIA's GF stuffing mix and I didn't look at the ingredients before I cooked. It turns out this stuffing has milk. I made double the portion because whatever my guests don't finish I will freeze for leftovers!
So because my daughter is gluten and dairy free, I will modify this recipe for Thanksgiving. I will be using a GFDF bread, cutting each slice into crouton size pieces, spraying them with olive oil and a little garlic and roasting them in the oven till crisp. I will still use this recipe just a different bread. I also calculated based on 1/4 cup because we will be eating other carbs on this day so we can eat a little bit of each. Personally, I could forgo all the other carbs and just double on this!